Homemade Ginger Syrup

Gin­ger syrup was new to us until we ran across a recipe that called for it.

It’s sweet, with a lit­tle bit of char­ac­ter­is­tic gin­ger heat, and all the lovely fla­vor of gin­ger. It has so many uses, some of which we have posted at the end of this page, and will con­tinue to add as we find more.

Now, you can buy gin­ger syrup, but it’s a lit­tle pricey and we’re not patient enough to wait. So feel­ing adven­tur­ous, we decided to make it for our­selves. After a bit of trial and error, and by error I mean user inter­face prob­lems, we man­aged to pro­duce a con­sis­tent result.

This recipe can be tricky, and even after fol­low­ing every instruc­tion to the let­ter you could ran­domly make a batch that turns to sugar, but don’t let this dis­suade you! Gin­ger syrup is so deli­cious and has so many uses, that it’s com­pletely worth the effort!

Just trust me when I tell you not to stir. Sugar, when cooked, is actu­ally a very tricky ani­mal, and unless you take care not to inter­fere with it’s struc­ture, you might end up with a grainy batch.

Place the sugar and water in a small saucepan. Stir well to dis­solve sugar. Add the corn syrup and stir. Add the sliced gin­ger. Place the sauce pan on the stove on medium-high heat. WITHOUTSTIRRING, bring the mix­ture to a boil. Reduce the heat to medium-low, and WITHOUTSTIRRING let it sim­mer until it reduces by about half. When it gets to the desired con­sis­tency, pull the pan off the heat and let sit WITHOUTSTIRRING until it cools.

Strain syrup into a bot­tle for stor­age. Store in refrig­er­a­tor and use within 2–3 weeks.